Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury
I haven’t figured out how or why I’m receiving Martha Stewart’s Whole Living magazine, but it’s been faithfully showing up on my doorstep for the last several months. Because I didn’t order it, I don’t feel guilty about the fact that I briefly skim this magazine each month. There are usually a few interesting articles and a handful of recipes, but nothing I felt particularly inclined to make. Last month the White Bean and Sage patties caught my eye, especially now that I’m looking for ways to use my fresh sage plant! This was the first recipe I tried from Whole Living and I’ll now be paying a little closer attention to the recipes in the magazine.
These took very little time, start to finish, to make, especially if you make the roasted tomato sauce in the morning while getting ready for work, like I did! I just refrigerated it until it was time to serve. The patties had the perfect texture–crispy on the outside, but creamy on the inside. I ended up eating the leftovers cold because I wasn’t at home, but I think they’d be good reheated in the toaster oven to crisp them up again. The flavor was great–don’t pass up on the fresh sage. I would also recommend adding a little garlic next time too…garlic makes everything (savory) better. 
White Bean and Sage Patties with Roasted Tomato Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Crispy on the outside and creamy on the inside, these White Bean and Sage Patties are paired perfectly with a tangy roasted tomato sauce.
Ingredients
- 1 19 oz. (540 g) can of white beans, drained (reserve 2 tbsp of the liquid)
- 1/2 shallot, finely diced (or a little bit of diced onion)
- 1 small carrot, finely grated
- 1/3 cup (80 ml) yellow cornmeal
- 1 tsp fresh sage, chopped
- Salt and pepper to taste
- 1 tbsp reserved bean liquid
- 2 tbsp olive oil, for frying
For the roasted tomato sauce
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with 2 tbsp olive oil, balsamic vinegar, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are soft and slightly caramelized. Set aside or refrigerate if making ahead.
- In a large bowl, mash the drained white beans, leaving some texture. Stir in the diced shallot, grated carrot, cornmeal, chopped sage, salt, and pepper. Add 1 tbsp of the reserved bean liquid to help bind the mixture.
- Form the mixture into patties, about 2 inches in diameter.
- Heat 2 tbsp olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side until they are golden brown and crispy on the outside.
- Serve the patties warm with the roasted tomato sauce on the side.
Notes
- Make the roasted tomato sauce ahead of time and refrigerate it until serving.
- Reheat leftover patties in a toaster oven to restore crispiness.
- Consider adding a clove of garlic to the patties for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 grams
- Sodium: 480 mg
- Fat: 12 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
What holds these bean patties together without eggs or breadcrumbs?
The binder is 1/3 cup yellow cornmeal plus 1 tablespoon of reserved bean liquid from the canned white beans (the recipe specifies reserving 2 tablespoons and using 1 for the mixture). Mashing the drained beans while leaving some texture creates a paste-like base, and the cornmeal absorbs moisture and helps the patties hold their shape during frying.
Can the roasted tomato sauce be made ahead?
Yes — the notes and article both suggest this. The author made the sauce in the morning while getting ready for work, then refrigerated it until dinner. Cherry tomatoes are roasted with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar at 400°F for 20–25 minutes; the sauce keeps well refrigerated and can be served at room temperature alongside the warm patties.
How do I get the patties crispy again if I have leftovers?
The notes specifically recommend reheating leftover patties in a toaster oven rather than a microwave. Microwaving will soften the cornmeal crust, while a toaster oven restores the crispy exterior the recipe creates by frying in 2 tablespoons of olive oil for 4–5 minutes per side.
